Season 4 boneless salmon fillets with 2 ts of oil, 1/4 - cup of lemon juice, 2 - tbsp of soy sauce, fresh dill, 1 - tablespoon of garlic powder, and 1/4 teaspoon of salt.
Prepare 2 slabs of pork ribs by making a brine using 2-tablespoons of brown sugar, 2 cups of orange juice, 3 tablespoons of Kosher salt, 1/2 teaspoons of black pepper.
Wash 4 tilapia fillets. Cut lengthwise into strips. Combine 1 cup of buttermilk, 1 egg, 1 cup of flour, 1/2 cup of cornmeal, a pinch of cayenne pepper, and garlic. Mix seasonings and coat fish completely.
Mix 2 pounds of unfrozen chicken wings with; 1/2 cup of MegaValley's Bistro Teriyaki Plum Sauce and 2 tablespoons of sesame oil. Put in large baggie and marinate in the refrigerator for at least 6 hours. Also will need 1/2 tsp of cornstarch and sesame seeds for later.
Mix together a bunch of fresh mint leaves, 1/4-cup of distilled white vinegar, 1-teaspoon salt, 1-teaspoon pepper, 3-fresh garlic cloves, 1/2 - small onion, chopped, and 2 tbsp of olive oil in a large resealable bag. Add 6-8 lamb chops and toss together until coated thoroughly. Refrigerate for 2-3 hours.
Mix together 1 teaspoon dried rosemary, one small chopped onion, 3 tablespoons of Kosher salt, 3 tablespoons of sugar, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 3 chopped cloves of garlic, 2 cups of stout beer, I cup of water and 1/4 teaspoon of cayenne pepper. Pour into a large resealable bag until the salt has dissolved. Add whole (2 pound) Tri-tip, cover until coated, and marinate in refrigerator from 8 hours to overnight.
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